Herb-Crusted Sheet Pan Chicken with Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Sheet Pan Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Rainbow Vegetables

Enjoy a vibrant, colorful medley of sautéed rainbow vegetables paired with a perfectly herb-crusted chicken breast. The dish boasts a savory, aromatic marinade with dried rosemary, thyme, and oregano that elevates the tender chicken, while the mix of red bell pepper, zucchini, and red onion adds both crunch and natural sweetness. A drizzle of olive oil brings it all together for a clean, balanced meal that’s as appealing to your palate as it is aligned with your nutritional goals.

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NUTRITION

327kcal
Protein
41.3g
Fat
13g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/2 cup Red Onion, sliced

2 tsp Olive Oil

1 tsp Herb Seasoning Blend

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry with a paper towel and season both sides with salt, pepper, and the herb seasoning blend.

  • 3

    Place the seasoned chicken breast in the center of the sheet pan.

  • 4

    In a mixing bowl, toss the red bell pepper, zucchini, and red onion with olive oil, a pinch of salt, and pepper until evenly coated.

  • 5

    Arrange the vegetables around the chicken on the sheet pan ensuring a single layer for even roasting.

  • 6

    Roast in the preheated oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 7

    Remove from the oven, let the chicken rest for a few minutes before slicing, and serve alongside the roasted vegetables.

Herb-Crusted Sheet Pan Chicken with Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Sheet Pan Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Rainbow Vegetables

Enjoy a vibrant, colorful medley of sautéed rainbow vegetables paired with a perfectly herb-crusted chicken breast. The dish boasts a savory, aromatic marinade with dried rosemary, thyme, and oregano that elevates the tender chicken, while the mix of red bell pepper, zucchini, and red onion adds both crunch and natural sweetness. A drizzle of olive oil brings it all together for a clean, balanced meal that’s as appealing to your palate as it is aligned with your nutritional goals.

NUTRITION

327kcal
Protein
41.3g
Fat
13g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/2 cup Red Onion, sliced

2 tsp Olive Oil

1 tsp Herb Seasoning Blend

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry with a paper towel and season both sides with salt, pepper, and the herb seasoning blend.

  • 3

    Place the seasoned chicken breast in the center of the sheet pan.

  • 4

    In a mixing bowl, toss the red bell pepper, zucchini, and red onion with olive oil, a pinch of salt, and pepper until evenly coated.

  • 5

    Arrange the vegetables around the chicken on the sheet pan ensuring a single layer for even roasting.

  • 6

    Roast in the preheated oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 7

    Remove from the oven, let the chicken rest for a few minutes before slicing, and serve alongside the roasted vegetables.